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Rancimat

The Rancimat 892 accelerates the aging process of fats from vegetable and animal origins by exposing them to heat (50 °C ≤ T ≤ 220 °C) and increased volumes of oxygen (1 – 25 L/h) contained in ambient air. It measures the time that passes until oxidation takes place at a high rate – the induction time or oxidation stability index (OSI). Consequently, it can be used for measuring the oxidation stability of fats from vegetable and animal origins and for examining the effectiveness of tested antioxidants in order to optimize the food quality during the storage.